Basil Vinaigrette, divided (1/2 cup balsamic vinegar, 1/2 cup chopped fresh basil, 4 large shallots, minced, 3 garlic cloves, minced, 1 tablespoon brown sugar , 1 teaspoon seasoned pepper, 1/2 teaspoon salt , 1 cup olive oil-whisk first 7 ingredients together. Then stream in olive oil constantly whisking until blended)
6 cooked bacon slices, crumbled
1 1/3 cups shredded Parmesan cheese
3/4 cup chopped roasted, salted almonds
DIRECTIONS
Soak 8 wooden skewers in water to cover 30 minutes. Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers; toss with green beans, bacon, Parmesan cheese, almonds, and remaining 3/4 cup Basil Vinaigrette.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-07 13:02:532014-09-07 13:02:53Grilled Shrimp and Green Bean Salad
Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes. Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave melon into ribbons, and refrigerate. Just before serving, drain cucumber and squash ribbons, and toss with melon. Drizzle with dressing.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-07 13:01:502014-09-07 13:01:50Lemon Cucumber, Galia Melon and Squash Salad
One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium shallot, minced
1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 pounds kale, large stems discarded, leaves chopped
1 teaspoon chopped thyme leaves
Salt and freshly ground pepper
1 1/4 cups shredded Gruyè cheese (3 1/2 ounces)
DIRECTIONS
Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.
In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.
Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-07 13:00:402014-09-07 13:00:40Crispy Baked Kale with Gruyere Cheese
Grilled Shrimp and Green Bean Salad
Grilled Shrimp and Green Bean Salad
INGREDIENTS
DIRECTIONS
Soak 8 wooden skewers in water to cover 30 minutes. Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers; toss with green beans, bacon, Parmesan cheese, almonds, and remaining 3/4 cup Basil Vinaigrette.
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Lemon Cucumber, Galia Melon and Squash Salad
Lemon Cucumber, Galia Melon and Squash Salad
INGREDIENTS
DIRECTIONS
Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes. Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave melon into ribbons, and refrigerate. Just before serving, drain cucumber and squash ribbons, and toss with melon. Drizzle with dressing.
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Crispy Baked Kale with Gruyere Cheese
Crispy Baked Kale with Gruyere Cheese
INGREDIENTS
DIRECTIONS
Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.
In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.
Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.
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